Ultimate Chocolate Sour Cream Cake

This cake is absolutely delicious served while warm.

Yield: 16 servings

Ingredients

• 1 (18.25 ounce) box plain devil's food or dark chocolate fudge cake mix*
• 1 small box chocolate instant pudding
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Heat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with Pam, then dust with flour. Shake out excess flour**; set pan aside.
2. In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm water and oil with an electric mixer at low speed for 1 minute.
3. Scrape down the sides of the bowl with a rubber spatula. Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the bowl again. The batter should be thick and well mixed.
4. Fold in chocolate chips, distributing them well throughout the batter.
5. Pour the batter into the prepared pan, smoothing it out with the spatula.
6. Place the pan on the middle rack of the oven. Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
7. Place the cake on a wire rack to cool for 30 minutes.
8. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!